Jollof Rice with Meatballs and Crayfish Powder

Ingredients

• 500 g Pre-cooked meatballs (Can be beef, pork or a mix)
• 1 c. à soupe Onion powder
• 2 c. à café Salt (Divided, 1 tsp for the meatballs, 1 tsp for the sauce)
• ½ tasse Vegetable oil (For cooking the meatballs and the sauce)
• 3 Onions (Medium, peeled and sliced)
• 1 boîte Concentrated tomato paste (About 140 g)
• 1 c. à café Curry powder
• 1 c. à café Dried thyme
• 2 Bay leaves
• 1 c. à café Sweet paprika
• 2 kg Basmati rice (Rinse several times until water runs clear)
• 500 ml Homemade tomato sauce (Made with ripe tomatoes, onion, ginger, garlic)
• 2.5 c. à soupe Crayfish powder (or dried shrimp) (Divided, 1 tsp at the start, 2 tbsp at the end)
• 1.5 L Water (About 1 and a half bowls, adjust as needed)

Instructions

1. Season the meatballs

   In a bowl, combine the meatballs with 1 tbsp onion powder, 1 tsp salt, and 1 tbsp oil. Coat well.

   Time: PT5M

2. Cook the meatballs in the air‑fryer

   Place the seasoned meatballs in the air‑fryer basket and cook at 180 °C for 20 minutes, shaking halfway through.

   Time: PT20M

   Temperature: 180°C

3. Sauté the onions

   Heat ½ cup oil in the pot, add the 3 sliced onions and sauté for 3 minutes until they become translucent.

   Time: PT3M

4. Add the tomato paste

   Add the can of concentrated tomato paste, stir and cook for 3 minutes until the mixture absorbs the onions.

   Time: PT3M

5. Add the spices

   Stir in 1 tsp curry, 1 tsp thyme, 2 bay leaves, 1 tsp paprika and a pinch of salt. Cook for 2 minutes while stirring.

   Time: PT2M

6. Simmer the homemade tomato sauce

   Pour in the homemade tomato sauce, bring to a gentle boil then reduce heat and simmer for 10 minutes on low heat.

   Time: PT10M

7. Add the initial crayfish powder

   Stir in 1 tsp crayfish powder and adjust salt, cook for 2 minutes.

   Time: PT2M

8. Fold in the cooked meatballs

   Add the air‑fryer cooked meatballs, gently stir and cook for 5 minutes to let flavors meld.

   Time: PT5M

9. Wash the rice

   Rinse the basmati rice under cold water in a colander until the water runs clear, then drain.

   Time: PT5M

10. Add the rice and water

    Pour the rinsed rice into the pot, add 1.5 L water, a pinch of salt and the remaining 2 tbsp crayfish powder. Mix well.

    Time: PT5M

11. Initial rice cooking

    Cover the pot with aluminum foil and cook over medium heat for 15 minutes.

    Time: PT15M

12. Final rice cooking

    Remove the lid, stir the rice to prevent sticking, replace the aluminum foil and continue cooking over low heat for an additional 15 minutes.

    Time: PT15M

13. Rest and serve

    Turn off the heat, let the covered rice rest for 5 minutes, then fluff with a fork and serve hot.

    Time: PT5M

Nutrition Facts

Calories

625

Protein

20 g

Carbohydrates

80 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pre-cooked meatballs: Ground meat formed into balls
• Instead of Onion powder: Fresh grated onion
• Instead of Salt: Sea salt, Himalayan pink salt
• Instead of Vegetable oil: Peanut oil, Sunflower oil
• Instead of Onions: Shallots, Leeks
• Instead of Concentrated tomato paste: Crushed tomatoes, Tomato purée
• Instead of Curry powder: Garam masala, Curry spice blend
• Instead of Dried thyme: Herbes de Provence
• Instead of Bay leaves: Dried bay leaves
• Instead of Sweet paprika: Smoked paprika
• Instead of Basmati rice: Long grain rice, Jasmine rice
• Instead of Homemade tomato sauce: Tomato passata
• Instead of Crayfish powder (or dried shrimp): Shrimp powder, Fish sauce

Equipment Needed

• Air fryer
• Heavy‑bottomed pot (8‑10 L)
• Frying pan or sauté pan (optional)
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Colander or sieve
• Measuring spoons and cup
• Aluminum foil

Critical Steps — Do Not Skip

• Season the meatballs evenly before cooking
• Rinse the rice until water runs clear
• Properly cover the pot with aluminum foil
• Stir the rice midway through cooking to prevent it from sticking

Chef Tips from the Video

• Use chicken broth instead of part of the water for deeper flavor.
• Sprinkle a little chopped fresh cilantro just before serving for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: The rice freezes well for up to 2 months; thaw in the microwave or skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the homemade tomato sauce the day before and keep it refrigerated.
• Cook the meatballs ahead of time and reheat just before adding to the rice.